Stir-Fried Yard-Long Beans with Beef and Mushrooms

Name: Stir-Fried Yard-Long Beans with Beef and Mushrooms
Yield: 4 servings
Cuisine: Southern Asia
Ingredients: 4 tablespoons peanut oil; 1 pound yard-long beans, in 1½-inch diagonal lengths; 2½ tablespoons soy sauce; 1 tablespoon Oriental sesame oil; 2 teaspoons brown sugar; 10 ounces firm medium-sized mushrooms, in ½-inch slices (halve or quarter first, if large); 2 medium-large onions, quartered and sliced vertically; ¾ pound ground beef or lamb; ¾ pound ground beef or lamb; ⅛-¼ teaspoon crushed hot pepper flakes

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

A fast, delicious, substantial, well-balanced meal in a wok. The reason for cooking yard-long beans, not the usual string beans, is clear when you prepare this simple dish: the beans stay firm, intensely green, and crunchy and chewy at the same time—and they require no precooking. Serve with brown rice.

Ingredients

4 tablespoons peanut oil
1 pound yard-long beans, in 1½-inch<

Main course

Method

Heat wok. Pour 2 tablespoons oil around rim; tilt to distribute. Over moderately high heat toss beans until they are slightly wrinkled and have lost their raw flavor—about 3 minutes. Transfer to a dish. Stir together soy sauce, sesame oil, and sugar, mixing to dissolve sugar.